Warm Apple Pastries
Im already planning Christmas Morning. Me personally I want a doughnut, pastry, or muffin for breakfast. Others I know like meaty and hearty but I prefer sweets. If you are anything like me I suggest making these babies for a special breakfast. I know they look labor intensive but if you use a stand mixer with hook attachment or even a bread machine the dough making is a breeze. I did this all by hand and it wasn't hard at all. The key to success for these treats is to be organized. I worked in batches so my space stayed as neat as I could possibly be.
The filling tends to spill over the muffin pan so make sure to line your cookie sheet with foil for extra oven protection. The last thing you want is to have to clean up your oven during the holidays. These are best served immediately so my tip to you is get everything ready then about 15 minutes before breakfast pops these in the oven.
The recipe is really versatile and can be adapted to many different fillings, raspberry, blueberries, banana, even custard. What other flavors can you guys think of? Any Christmas morning must haves for the family?
Warm Apple Pastry
6 cups of all purpose flour, plus more for dusting
3 ½ teaspoons of active yeast
2 tablespoons of extra fine sugar
2 tablespoons of butter melted, French or salted
6 tablespoons of butter softened and divided into pats, French or salted
2 cups of milk
2 cups of diced apples, peeled and cored
1 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of cornstarch
8 tablespoons of butter, ice cold, cut into 24 cubes
1 egg, beaten
¼ cup of milk
1. The Night Before – In a large mixing bowl place flour and 1 tablespoon of sugar and gently toss. In a large Pyrex measuring glass add milk and 1 tablespoon of sugar and microwave for 2 minutes. Measure the temperature to be no more than 110 degrees Fahrenheit. Pour in the two tablespoons of melted butter. Add the yeast and stir, let sit for about 8 minutes. It should have a nice foamy head to the mixture. Pour in the yeast mixture to the flour mixture and mix completely. You can use a stand mixer with hook attachment as well. I did it by hand. When the mixture starts to stick together add in one egg at a time. The dough should be soft and smooth. Then add in softened butter 1 pat at a time and gently fold into the dough. After all the butter has been folded in place the dough in a clean large stainless steal bowl and cover with plastic wrap. Place in the fridge overnight.
2. The next day – Remove dough 30 minutes before starting to work with it. Divide the dough in half.
3. Preheat oven to 350 degrees Fahrenheit and grease a muffin tin.
4. In a small mixing bowl mix brown sugar, cinnamon, apples, and cornstarch together.
5. On a large piece of parchment paper dusted with flour take the first half of the dough and roll it out to a rectangular shape. Cut the dough into squares at least 4 inches by 4 inches. No smaller. You should get a dozen squares. Take a cube of ice cold butter and place it in the center of the dough square. Now take a heaping tablespoon of apple cinnamon mixture and place on top of the butter. To close the dough take two corners of the square from opposite sides and pinch together. Now take the other two sides and pinch together. Place in greased muffin tin. Repeat till all the dough has been filled. In a small mixing bowl mix together beaten egg and milk and brush generously on the pastries.
6. Place muffin tin a foil lined baking sheet and place in the oven. Bake till golden brown about 15 minutes.